Baked Eggplant with Pesto and Mozzarella
Layers of roasted eggplant, tomato, mozzarella, and basil pesto bake until bubbling and browned for a simple Italian-style meatless lunch or supper.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThis Italian-style baked eggplant is a simple layering dish of roasted eggplant rounds, tomatoes, mozzarella, pesto, and a little Parmesan. It is not eggplant Parmigiana; the pesto gives it a lighter, basil-forward flavor and a summery feel.
This version works because the eggplant is roasted first, which keeps the layers from turning watery. Fresh mozzarella is patted dry so the top browns instead of steaming. Serve it hot from the oven with crusty bread or a green salad, and let it rest a few minutes so the layers set before slicing.
Ingredients
- 2 medium globe eggplants, cut into 1/2-inch (1.25-cm) rounds
- 1 1/2 tsp kosher salt, divided, plus more to taste
- 3 tbsp (45 ml) olive oil, divided
- 1/2 tsp black pepper, plus more to taste
- 12 oz (340 g) fresh mozzarella, sliced and patted dry
- 2 large ripe tomatoes, sliced 1/4 inch (6 mm) thick
- 1/2 cup (120 g) basil pesto
- 1/4 cup (25 g) finely grated Parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Line 2 sheet pans or 1 large sheet pan with parchment, and lightly oil a 9-by-13-inch (23-by-33-cm) baking dish.
- 2
Arrange the eggplant slices in a single layer on the sheet pans. Brush both sides with 2 tbsp (30 ml) olive oil and season with 1 tsp kosher salt and the black pepper.
- 3
Roast the eggplant for 20 to 25 minutes, flipping once halfway, until the slices are tender and lightly golden at the edges. While it roasts, pat the mozzarella dry with paper towels so the bake does not turn watery.
- 4
Brush the baking dish with the remaining 1 tbsp (15 ml) olive oil. Spread a thin spoonful of pesto on the bottom, then layer in half the eggplant, half the tomatoes, half the mozzarella, and half the remaining pesto; season the tomatoes lightly with some of the remaining 1/2 tsp salt.
- 5
Repeat the layers with the remaining eggplant, tomatoes, mozzarella, and pesto. Sprinkle the Parmesan evenly over the top.
- 6
Bake for 12 to 15 minutes at 425°F (220°C), until the cheese is melted and the edges are bubbling. For deeper color, broil for 1 to 2 minutes on high, watching closely, until lightly browned in spots.
- 7
Let the bake rest for 5 to 10 minutes before serving, until the juices settle and the slices hold together more neatly. Taste and add a little more salt and black pepper if needed.
Tips for the Best Baked Eggplant with Pesto and Mozzarella
- Pat fresh mozzarella dry before layering; excess moisture is the main reason this dish turns watery.
- Do not crowd the eggplant on the sheet pan. If the slices overlap, they steam instead of roast and stay spongy.
- Use a thick pesto for the cleanest layers. If your pesto is very loose, stir it first and use slightly less.
- For a firmer tomato layer, choose ripe but not overly soft tomatoes and cut them evenly.
- You can roast the eggplant up to 1 day ahead and refrigerate it; assemble and bake just before serving.
- If you want a heartier meal, serve it with garlic bread, polenta, or a simple pasta on the side.
Storage and Reheating
Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or microwave individual portions until hot. Freezing is possible for up to 1 month, but the tomatoes and fresh mozzarella will release more liquid after thawing, so the texture is softer.
Frequently Asked Questions
Can I make baked eggplant with pesto ahead of time?
Yes. Roast the eggplant and slice the cheese and tomatoes up to 1 day ahead, then assemble and bake when needed. You can also assemble the dish a few hours ahead and refrigerate it before baking.
Why is my baked eggplant watery?
Usually the cause is moisture from the fresh mozzarella or tomatoes, or under-roasted eggplant. Pat the cheese dry, use firm ripe tomatoes, and roast the eggplant until lightly golden before layering.
Can I use jarred pesto?
Yes. Jarred basil pesto works well here; choose one with a thick texture and good basil flavor. Stir it before measuring so the oil is evenly mixed in.
Do I need to peel the eggplant?
No. The skin helps the slices hold their shape during roasting and baking. If your eggplant is very large with tough skin, you can peel off a few lengthwise strips instead of removing it all.
Quick Info
Prep Time
20 min
Cook Time
35 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
